Miso-Lime Sweet Potato Dip

Yields1 Serving
 2 medium sized sweet potatoes
 2 tbs lime juice
 2 tbs white miso paste
 1 tsp grated fresh ginger
 1/2 tsp grated lime zest, plus more for the garnish (optional)
1

1. Pierce the sweet potatoes with the fork and bake in the oven for 1 hour at 400F/200C. Cool the sweet potatoes for 10 minutes until they become easy to handle. Halve these and then coarsely chop, leaving the skins on.

3

2. Take the chopped sweet potatoes into a food processor and then add the rest of the ingredients, pulsing until the mixture is smooth, while adding up to 2 tbs. of water if required, to achieve the desirable consistency. Season with salt and pepper if desired and then serve at room temperature, garnishing with lime zest if using.

Rating
Share

Ingredients

 2 medium sized sweet potatoes
 2 tbs lime juice
 2 tbs white miso paste
 1 tsp grated fresh ginger
 1/2 tsp grated lime zest, plus more for the garnish (optional)

Directions

1

1. Pierce the sweet potatoes with the fork and bake in the oven for 1 hour at 400F/200C. Cool the sweet potatoes for 10 minutes until they become easy to handle. Halve these and then coarsely chop, leaving the skins on.

3

2. Take the chopped sweet potatoes into a food processor and then add the rest of the ingredients, pulsing until the mixture is smooth, while adding up to 2 tbs. of water if required, to achieve the desirable consistency. Season with salt and pepper if desired and then serve at room temperature, garnishing with lime zest if using.

Notes

Miso-Lime Sweet Potato Dip

Leave a Reply